Menu

Labeling for
Restaurants

Laura Abshire, Director

Food & Sustainability Policy
 Overview
Covered Under Regulations
Food establishments
Menu items

Required Information
On menu
Additional written nutrition information

Determination of Nutrient Content

Restaurant Engagement

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 Covered Food Establishments

Restaurants and similar retail food establishments that are

part of a chain with 20 or more locations that are under the
same name and offer substantially the same menu items
• Quick service restaurants
• Casual dining
• Fine dining

While not required, many independent restaurants with 20 or

fewer locations are voluntarily opting in to menu labeling.

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 Covered Menu Items
Calorie disclosure is required for all permanent menu items
including:
• Standard menu items • Food on display
• Combination meals • Self-service food/beverages
• Variable meals • Alcohol

Exempt items:
• Daily specials
• Seasonal items (60 days or less)
• Test items (90 days or less)

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 Required Information
1 Calorie disclosures on menu

Succinct statement
2 “2,000 calories a day is used for
general nutrition advice, but calorie
needs vary.”

Statement of availability

3 “Additional nutrition information

available upon request.”

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 Additional Written
Nutrition Information
Must include:

• Total calories (cal) • Sodium (mg)

• Total fat (g) • Total carbohydrate (g)
• Saturated fat (g) • Dietary fiber (g)
• Trans fat (g) • Sugars (g)
• Cholesterol (mg) • Protein (g)

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 Determination of
Nutrient Content

Restaurants must have a “reasonable basis” for nutrient

information, which may include:
• Nutrient databases
• Laboratory analyses
• Nutrition Facts labels
• Cookbooks
• Expert calculations (e.g. Registered Dietitians)

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 Restaurant Compliance

Restaurants are actively working to comply with the

requirements and the association is helping by:

• Hosting educational webinars and developing materials

• Convening best practice panel at our nutrition conference
• Directing them to FDA resources
• Answering and asking outstanding questions through the
FDA email portal
• Connecting with FDA regularly to share industry progress
and best practices
• Connecting with consumer groups and health groups to
promote communication

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 Laura Abshire
Labshire@restaurant.org
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